Easy Crockpot Chicken Vegetable Soup

There’s nothing like a warm bowl of chicken vegetable soup waiting for you after a long day. This crockpot chicken vegetable soup is my top choice for a hearty, healthy meal that’s easy to make. It’s full of tender chicken, soft veggies, and a broth that just feels like a hug.

Why You’ll Love This Soup

This crockpot chicken vegetable soup is a total lifesaver on busy days. It’s comforting, packed with flavor, and requires very little hands-on time. All you have to do is throw everything into the slow cooker and let it work its magic.

It’s super flexible—you can swap in your favorite veggies or whatever’s hanging around in the fridge. Plus, it’s a great way to make a healthy meal that’s warm, filling, and loved by both kids and adults. Even better, it makes enough for leftovers, so you’re covered for lunch or dinner the next day.

What Kitchen Tools You’ll Need

• Slow cooker (Crockpot)
• Chopping board
• Sharp knife
• Measuring cups
• Measuring spoons
• Mixing spoon or spatula
• Forks
• Ladle
• Airtight containers (for storage)
• Freezer-safe containers or bags (optional, for freezing)

Ingredients You’ll Need

Here’s everything I use to make this soup easy and tasty:

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 medium onion, chopped
• 2 cups green beans (fresh or frozen)
• 1 ½ cups corn kernels (frozen or canned)
• 1 cup peas (optional)
• 1 can (14.5 oz) diced tomatoes
• 6 cups low-sodium chicken broth
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil (optional for sautéing onions)

Tip: Got extra zucchini or potatoes? Throw them in! This recipe plays well with others.

Add-In Ideas

Add-In	When to Add	Notes
Cooked pasta	End of cooking time	Use smaller shapes like orzo
Rice	Start of cooking	Use white rice, or precooked brown
Spinach/Kale	Last 10 mins	Just until wilted
Fresh herbs	End of cooking	Adds a fresh punch

How to Make It in the Crockpot

Making this is as easy as chopping a few veggies and pressing a button. Here’s the breakdown:

Step 1: Prep the Ingredients

Chop your veggies and season the chicken with a little salt and pepper.

Step 2: Load the Crockpot

Add all the items to your slow cooker: chicken, veggies, broth, seasoning, and tomatoes with their juice.

Step 3: Cook Low and Slow

• Low for 6-8 hours or
• High for 3-4 hours

Step 4: Shred the Chicken

Once the chicken is cooked, take it out, shred it with two forks, and return it to the pot. Stir it up, taste, and adjust the seasoning.

Storing & Reheating

This soup is just as good the next day, even better. Store any leftovers in an airtight container in the fridge for up to 4 days. If you’re making a big batch, it freezes well. Just let it cool down completely.

Then, portion it into freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. To reheat, warm it on the stovetop over medium heat.

You can also microwave a bowlful in short bursts until it’s hot. If it thickens up too much in the fridge, just add a splash of broth or water when reheating.

Final Thoughts

This crockpot chicken vegetable soup is great when you want warmth but don’t have the energy to cook. It’s suitable for families, easy to store in the freezer, and simply comforting.

FAQs

Can I use frozen chicken? Yes, just make sure you cook it on high for a bit longer (closer to 4–5 hours) and check that the internal temp hits 165°F.

How do I make it low-carb? Skip corn, peas, and potatoes. Add more low-carb veggies like zucchini, spinach, or mushrooms.

Can I use rotisserie chicken? Totally! Just toss it in during the last 30 minutes of cooking.